Lime Angel Food Cake with Lime Glaze

This is one of the best tasting angel food cakes I’ve ever had, all because of the addition of a lime juice syrup. The cake is subtly flavoured with lime zest but it’s that tart-sweet syrup that’s applied warm to the cooled cake that captures the essence of the fruit. The pistachios added a wonderful crunch, and the finishing drizzle, additional sweet lime flavour.

The cake itself is a standard recipe; it baked up light and airy but I wish I had drawn a thin knife through the batter to eliminate air bubbles before baking as I ended up with some air pockets in the cake.

I made the full recipe of the lime syrup and glaze but ended up using only half of each; I decided to put the pistachios on the top of the cake only, so I syrupped only the top. It was still enough to add that wonderful bright, tart flavour of the lime to every bite. I’m not that fond of confectioner’s sugar glazes so applied only a light drizzle.

I usually only make angel food cakes when I have a plethora of egg whites on hand but for this cake, I would make an exception and crack open the eggs for the whites only and worry about the yolks later!

This recipe was previously published in Bon Appetit magazine…I’ve included the link.